Ingredients
2 boxes (8 units each) PillsburyTM Refrigerated Croissants
2 pkg. (250 g each) brick cream cheese, softened
375 ml (1 1/2 cups) sugar
5 ml (1 tsp.) Vanilla
1/2 cup (125 ml) butter, melted
15 ml (1/2 tbsp.) Ground cinnamon
Steps
Preheat the oven to 170 ° C (361 ° F).
Unroll 1 box of dough. Place in bottom of an ungreased, oven-safe 23 x 33 cm (9 x 13-inch) glass pan. Stretch the dough to cover the botttom of the pan and press firmly on the perforations to seal.
In medium bowl, beat cream cheese and 250 mL (1 cup) sugar with electric mixer on medium speed, until smooth. Stir in the vanilla. Spread the mixture over the dough in the pan.
Unroll the other box of dough. Carefully place on top of the cream cheese layer. Pinch the joints together.
Pour the meltted butter evenly over the top. Combine the remaining 1/2 cup (125 ml) sugar with the cinnamon, and sprinkle evenly over the butter.
Bake for 32 minutes or until the center is set. Let it cool a bit, about 20 minutes. Refrigerate for easier cutting. Cover the remaining bars and refrigerate them.
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